Ayesha Curry’s Recipe for Lamb Chops and Roasted Red Pepper Hummus

Ayesha Curry

Ayesha Curry is a food blogger who has recently landed her own cooking show on the Food Network, tentatively titled At Home with Ayesha. She is also the wife of Golden State Warriors point guard Stephen Curry.

Curry looks at food a little differently and that vision has helped her land not only the television show, but a publishing contract for an upcoming cookbook titled The Seasoned Life.

Though not formally trained, Curry has had a lifelong passion for cooking and attributes it to her various cultural backgrounds—her mother is Jamaican and Chinese and her father is African American and Polish.

Growing up in Toronto, a city with a vast multicultural landscape and food venues that reflect those heritages, also contributed to her understanding and love of cooking.

Ayesha Curry is fast becoming a brand unto her own, outside the spotlight of her famous husband, and has just over 628,000 followers on Twitter and her Instagram account, which is filled with images of her culinary creations, has a whopping 3.6 million followers.

She cooks everything from scratch and prepares her husband’s playoff meals for him, which often consists of grains such as quinoa because they are high in protein, plus chicken and sweet potatoes. Post-playoff meals are a bit more succulent, often featuring lamb chops, bacon, and scallops. Below are two recipes from her website, one suitable for vegetarians and one for meat eaters. Enjoy!

Roasted Red Pepper Hummus


  • 1 can garbanzo beans (16 oz)
  • ¼ cup tahini paste
  • 2 cloves garlic
  • ¼ cup olive oil
  • 2 roasted red peppers


  • Place ingredients into a blender, blend until smooth and serve.
  • Garnish with chopped roasted red peppers and some sea salt.

Ayesha Curry’s Lamb Chops


  • 8–12 lamb rib chops
  • 2 tbsp olive oil
  • 2 pinches coarse sea salt
  • 3 sprigs fresh rosemary (pulled off of stem)
  • sandwich bag


  • Preheat oven to 425 degrees Fahrenheit.
  • Place chops into the sandwich bag. Pour in olive oil, sea salt, and rosemary. Seal the bag and shake.
  • Store the meat in the refrigerator for about an hour or two, then heat your pan on medium-high heat until piping.
  • Place your marinated chops into the pan for about one to two minutes on each side, or until golden brown.
  • Place the pan into the heated oven for about five to seven minutes. Allow the meat to rest after cooking.

For the Sauce


  • ½ cup honey
  • ⅓ cup balsamic vinegar
  • 3 cloves garlic


  • Blend together honey, balsamic vinegar, and garlic until smooth and creamy.
  • Lightly drizzle over the lamb before serving.

Serves three to four.


Know Lamb’s Nutrition Content


“‘He Don’t Eat No Meat? Okay, I Make Lamb,’” Ayesha Curry web site, October 30, 2013;
http://www.ayeshacurry.com/he-dont-eat-no-meat-okay-i-make-lamb-2/, last accessed June 27, 2016.

Stern, C., “Ayesha Curry on Her New Food Network Show and What She’s Making Steph after the NBA Playoffs,” In Style web site, April 29, 2016; http://www.instyle.com/news/ayesha-curry-food-network-show-nba-playoff-meals, last accessed June 27, 2016.

Ayesha Curry, Twitter post, June 22, 2016, 2:22 p.m.; https://twitter.com/ayeshacurry/status/745728722636988416.

“Mezzetta Roasted Red Pepper Hummus,” Ayesha Curry web site, January 26, 2016; http://www.ayeshacurry.com/mezzetta-roasted-red-pepper-hummus/, last accessed June 27, 2016.